China Jade
10150 W Indiantown Rd, Jupiter, FL 33478 · Permanent Food Service · License 6013830
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection4 high priority (2 no follow-up needed, 2 fixed on the spot), 2 intermediate, 7 basic (1 repeat)-26
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 22, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. cooked chicken (71°F - Cooling since 7:00 AM) cooling in deep filled covered container in walk in cooler.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. egg drop soup (118°F - Hot Holding); wonton soup (118°F - Hot Holding) at kitchen steam table.
Per operator, items have been held for less than 2 hours. Operator began reheating items on stove top to 165°F.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. cooked chicken (71°F - Cooling since 7:00 AM) cooling in deep filled covered container in walk in cooler.
See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Pooled raw whole shell eggs stored above cooked chicken in cook line flip top cooler. Operator reorganized.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked chicken wings in front prep area flip top cooler not date marked. Per operator, item was prepared more than 24 hours ago.
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. cooked chicken (71°F - Cooling since 7:00 AM) cooling in deep filled covered container in walk in cooler.
Basic7
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee beverage stored on to go prep table. Operator removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plastic quart container with no handle stored directly in hot holding rice. Operator removed. Metal bowl with no handle stored directly in raw chicken in flip top. Operator removed.
Fixed on the spotRepeat violation
Equipment in poor repair.
Reach in deep freezer by mop sink in disrepair.
Walk-in cooler shelves with rust that has pitted the surface.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk in cooler fan covers soiled with mold like substance.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Covered waste receptacle not provided in women's bathroom.
No covered waste receptacle in unisex restroom.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.